Almost everyone I know loves Italian food, and I do as well. However I don’t eat a lot of pasta. On the weekends I like to make more simple meals which often end up being meals just for me. Saturday morning is our downtown farmer’s market and I often have a bag of fresh fruit and veggies to eat. Right now there are tomatoes everywhere, and I’m happy to indulge.

Preheat the oven to 400F. Dice the tomatoes and add with the olive oil, basil, salt and pepper. Stir it up and put it to the side to give it a few minutes to get the flavors combined.

I’ve lined my baking sheet with tinfoil for easy clean up. Carefully remove the stems and gills from the mushrooms. I’ve found using a spoon is best for this.

Slice up the fresh mozzarella and put 1 slice into each of the mushrooms.

Spoon the tomato mixture into each mushroom, dividing equally, and pop them into the oven. They’ll cook for about 8-9 minutes. The cheese will be melted but still a bit firm when done. Top with a little of the balsamic glaze. I often skip it just to save on calories and sugar consumption since I’m trying to lose weight. I served these for lunch with a side salad which made to a great meal! They’d also make great appetizers or a side dish. This took about 25 minutes to make, including bake time.